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Savory Blackstone Philly Cheesesteak

Blackstone Philly Cheesesteak - featured image
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A juicy, cheesy Philly cheesesteak made easy on a Blackstone griddle, featuring thinly sliced ribeye, caramelized onions, and a blend of provolone and American cheese on toasted hoagie rolls.

Ingredients

Scale
  • 1 pound thinly sliced ribeye steak (about 450g)
  • 6–8 slices provolone cheese
  • 4–6 slices American cheese
  • 1 large yellow onion, thinly sliced
  • 1 green bell pepper, thinly sliced (optional)
  • 4 fresh hoagie rolls, lightly toasted
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste
  • 1 teaspoon Worcestershire sauce (optional)

Instructions

  1. Thinly slice the ribeye steak against the grain into bite-sized strips about 1/8 inch thick. Slice the onion and bell pepper thinly. Set cheeses and hoagie rolls aside.
  2. Preheat the Blackstone griddle to medium-high heat (about 375°F). Add olive oil and spread evenly.
  3. Toss in the onions and bell peppers with a pinch of salt. Stir occasionally and cook until caramelized and softened, about 8 to 10 minutes. Remove and set aside.
  4. Add more olive oil if needed. Spread ribeye strips in an even layer. Season with garlic powder, salt, pepper, and Worcestershire sauce. Let sear without moving for 2 minutes, then stir and cook until browned but still juicy, about 3-4 minutes.
  5. Mix the onions and peppers back with the beef on the griddle. Layer provolone and American cheese slices on top. Cover loosely with a lid or foil to melt the cheese evenly, about 2 to 3 minutes.
  6. While cheese melts, spread butter on the hoagie rolls and toast on the griddle or separate pan until golden brown, about 2 to 3 minutes.
  7. Scoop the cheesy beef mixture into the toasted hoagie rolls and serve immediately.

Notes

Slice beef very thin (about 1/8 inch) for tenderness and quick cooking. Avoid overcrowding the griddle to get a good sear. Caramelize onions low and slow for sweetness. Toast hoagie rolls well to prevent sogginess. Use a blend of provolone and American cheese for best melt and stretch. For gluten-free, use almond flour hoagie rolls or lettuce wraps. For dairy-free, use dairy-free cheese and butter alternatives.

Nutrition

Keywords: Philly cheesesteak, Blackstone griddle, ribeye steak, provolone cheese, American cheese, caramelized onions, hoagie rolls, easy sandwich, comfort food

Find it online: https://evabakery.com/savory-blackstone-philly-cheesesteak-recipe-5-easy-steps-for-juicy-beef-and-cheese/